Fish sticks with mashed potatoes and peas

Let’s cook

1. 01

   Peel and chunk 2.65 lb (1.2 kg) potatoes; boil in water over medium heat for 20 minutes, until tender, then drain.

2. 02

   Heat 1¼ tbsp (20 ml) sunflower oil in a nonstick skillet over medium heat; cook 16 fish fingers from frozen for 10–12 minutes, turning, or as directed on the package, until hot and crisp.

3. 03

   Warm 1.06 cups (250 ml) milk in a saucepan over low heat for 2 minutes; mash into the potatoes with 0.71 oz (20 g) butter and ½ tsp (3 g) salt.

4. 04

   Boil 14.11 oz (400 g) frozen peas in water over medium heat for 3 minutes, drain and serve with the mash and fish sticks.